Kale. It can be polarizing. Some people detest it, others love it and can’t get enough of it. It gets tossed into smoothies, salads, breakfast foods, lunch items, dinner favorites – you name it. Personally, I see no downside to eating it, but it can get redundant. The texture is usually the same in most… Continue reading Everything But the Bagel Kale Chips
Weekday breakfast is known for its quick grab and go mentality. Pop something into a toaster, nuke food in the microwave, perhaps cold fare that requires no cooking. It is rarely about sitting down and enjoying a stick-to-your ribs meal. Yes, it may be challenging to think of preparing breakfast when so many competing obligations… Continue reading Immune-Boosting Breakfast Bowl
There are two main sources of Vitamin A: animal sources (retinol) and plant sources (carotenoids). It is the vitamin A in plants that give it a green hue to greens, and red or orange color to some vegetables (think sweet potatoes, carrots, apricots). It is no surprise that a diet lacking whole foods is low… Continue reading Nutrient Spotlight: Vitamin A
